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Christmas cupcakes with cherries and cream puff filling

In collaboration with Skælskør Frugtplantage

Happy December 5th. Behind today’s advent door is a lovely recipe for the most delicious Christmas cupcakes with cherries and cream puff filling. The cupcake dough has marzipan, cinnamon and cherry sauce; the cream puff filling has pureed cherry sauce and in the middle of the cream puff filling is a delicious Christmas jelly with berries and vanilla. Skælskør Frugtplantage has a huge selection of assorted marmalades, stewed fruits and cherry sauces (classic, pureed and organic), which are the exact products I used. I coated the cream puff filling with dark chocolate and sprinkled toasted sliced almond on top – a perfect combination of sweet, sour, soft, crispy and lots of scrumptiousness. These cupcakes are perfect to serve at a Christmas get-together or just to as a new addition to your baking. Enjoy!

Dessert for 6-12 persons
Preperation 1 t. / Cooking 1 t. / Total + 2 t.

Cupcakes with marzipan and cherries (makes about 12)

200 g butter, softened

200 g sugar

100 g marzipan, grated

1 tsp. vanilla sugar

1 tsp. ground cinnamon

4 eggs

200 g flour

1 tsp. baking powder

100 ml cream

Cherry sauce from Skælskær Frugtplantage

Cream puff filling with cherries

250 g sugar

100 g glucose syrup

75 ml water

Seeds from 1 vanilla pod

30 g puree from Skælskær Frugtplantage’s cherry sauce

140 g pasteurized egg whites


1 jar Skælskær Frugtplantage Christmas jelly

Dark chocolate coating

350 g dark chocolate

25 g cocoa butter


Sliced almonds, toasted


Cupcakes with marzipan and cherries

Heat the oven to 175 C. Whisk the butter and sugar together until light and fluffy. Add the grated marzipan. Whisk in one egg at a time. Mix the flour, cinnamon and baking powder and sift it into the creamed butter and sugar. Whip the cream in a little at a time. Divide the dough into a muffin form and place a spoonful of cherry sauce on each cupcake. Mix the cherry sauce well into the dough. Bake the cupcakes in the oven at 175 C for 20-25 minutes. Let them cool.

Cream puff filling with cherries

Boil the sugar (200 g), glucose syrup, water, vanilla and cherries in a thick-bottomed saucepan until it reaches 117 C. Whisk the egg whites until white and fluffy and add the sugar (50 g) and whisk them together to a meringue. When the sugar syrup is ready, pour it into the egg white in a thin stream while whisking the mixture at a high speed. Whisk it all together for about 10 minutes.

Put the cream puff filling in an icing bag and make the pattern you would like to make on the cold cupcakes. Make a hole in the filling in the middle of each cupcake and fill the hole with Christmas jelly. Cool the cupcakes while making the chocolate coating.

Dark chocolate coating

Chop the chocolate and cocoa butter (unless you’re using buttons) and put them in a microwave-safe bowl. Microwave the chocolate for 30 seconds, then stir. Repeat this a few times until all the chocolate is almost melted. Microwave the chocolate twice more for 10 seconds each time or until the chocolate is 33 C. Pour the melted chocolate into an oblong and wide jar or a deep bowl and gently dip the cold cupcakes into the chocolate. Sprinkle with the sliced almonds and leave the cupcakes to cool until the chocolate has solidified. Enjoy!

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